Arancini

The first time I went to Sicily I was greeted in our villa with a plate of Arancini, breaded and fried rice balls filled with cheese and sometimes meat. One Arancini type was round like an orange ( thus the name) and another was oval, the chef explained that the different shapes indicate different fillings. I assumed these would be so difficult to make at home but they're really quite simple and everyone loves them. You can use leftover rice and that may be how the recipe was invented but I suggest you use arborio rice, the same kind used to make risotto. This holiday season I made Arancini for my family and my father, who is from Sicily, said they taste just like home.

Makes about 12 balls

Ingredients

·      2 cups chicken stock or water flavored with a chicken bouillon

·      Pinch saffron (optional)

·      1 cup arborio rice

·      3 cups olive oil

·      1 egg, lightly beaten

·      ½ cup fresh or frozen peas

·      ½ cup grated Pecorino Romano cheese

·      1 ball mozzarella cut into 1 inch cubes or you can buy those tiny balls

·      2 cups Italian seasoned breadcrumbs

·      2 eggs, lightly beaten

·      2 cups tomato sauce for serving alongside

Directions:

Boil stock or water with the saffron and add rice. Cover and lower heat to a simmer and cook until al dente, about 16 minutes or until all liquid is absorbed. Add rice to a large mixing bowl and allow to cool.

When ready to get frying, pour the 3 cups oil into a heavy bottom and high sided pan. Heat slowly until hot but not smoking.

While oil is heating, add egg, peas and Romano cheese to rice and mix well. In two small bowls, set up the eggs in one and the breadcrumbs in another. Wet your hands and working fast, form a ball with the rice mixture around a piece of mozzarella. Dip in eggs and then breadcrumbs until completely covered and add to hot oil. Add a few more to the pan but don't overcrowd. With a fork, turn the balls so they brown evenly. When light-medium brown all over, remove to a plate lined with paper towel. This should take about 5 minutes or so. If the balls are browning too quickly, lower the heat and finish the ones that already browned by sticking in the oven heated to 350 degrees F for another 5 minutes. The best thing to do is cut open the first ball to make sure the mozzarella is melted inside, then you know it's cooking properly. Salt immediately and serve with sauce on the side.

Alternate version ( same ingredients as above, minus the peas and mozzarella and plus the ingredients below):

·      1 tablespoon olive oil

·      1 clove garlic, chopped

·      ½ lb ground beef or veal

·      Salt and pepper

Directions to Alternate version:

In a pan, sauté garlic for one minute and add ground beef or veal. Season with salt and pepper and stir until cooked through.

Prepare Arancini the same as the first way, but instead of filling with a mozzarella cube, fill the center with a bit of the meat mixture. Bread and fry the same way but choose a different shape, such as oval, so people can distinguish between the meat version and cheese and peas version.